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Problems solved by technology
When the existing chestnut wine is brewed, the amount of distiller's yeast is large, and the nutrient consumption greatly reduces the yield of the wine; and because the microorganisms involved in the fermentation require different culture temperatures and time, the aroma of the chestnut wine obtained by this brewing method is insufficient. low quality
Method used
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Examples
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Embodiment 1
[0028] figure 1 It is a flowchart of the brewing method of chestnut wine provided by Embodiment 1 of the present invention. see figure 1 Shown, the brewing method of the chestnut wine provided by present embodiment one comprises:
[0029] Step 101: Mix the steamed chestnut powder with distiller's grains of the same weight, and add Daqu to form the first mixture; wherein, the weight of Daqu is 5%-7% of the weight of the chestnut powder;
[0030] Step 102: After covering the first mixture with distiller's grains of the same weight as the first mixture, inoculate for a first preset time to form a second mixture;
[0031] Step 103: Add esterified red yeast rice and white wine compound enzyme to the second mixture, and cultivate the bacteria for a second preset time to form a third mixture; wherein, the weight of the esterified red yeast rice is 0.5% of the weight of chestnut powder -1.5%; The weight of described liquor compound enzyme is 0.4%-0.8% of chestnut powder weight;
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Embodiment 2
[0043] figure 2 It is a flowchart of the brewing method of chestnut wine provided by the second embodiment of the present invention. On the basis of the first embodiment above, see figure 2 As shown, the steamed chestnut powder is mixed with distiller's grains of the same weight, and Daqu is added as follows:
[0044] Step 201: Mix the steamed chestnut powder with distiller's grains of the same weight, and air-dry to 27°C-29°C;
[0045] Step 202: adding dakoji to the mixture of chestnut powder and distiller's grains to form the first mixture;
[0046] Wherein, the weight of the Daqu is 5%-7% of the chestnut powder weight.
[0047]In this second example, since Daqu contains various enzymes, and enzymes will lose their activity under high temperature conditions, the temperature of chestnut powder mixed with distiller's grains should be air-dried to 27°C-29°C, which can ensure that the yeast in Daqu Propagate rapidly and increase the speed of a culture.
Embodiment 3
[0049] image 3 It is a flowchart of the brewing method of chestnut wine provided by the second embodiment of the present invention. On the basis of above-mentioned embodiment one and embodiment two, refer to image 3 As shown, the said adding esterified red yeast rice and white wine complex enzyme in the second mixture, the second pre-cultivation time for the second preset time, forming the third mixture specifically includes:
[0050] Step 301: Activate the esterified red yeast rice and liquor compound enzyme with water at 25°C-32°C for 20-40 minutes to form a fourth mixture; wherein, the weight of water is 5-7% of the weight of esterified red yeast rice and liquor compound enzyme times;
[0051] Step 302: Add wine tail to the fourth mixture to form a fifth mixture; wherein, the weight of wine tail is 8%-10% of the weight of chestnut powder;
[0052] Step 303: adding water to the fifth mixture to form the sixth mixture, the weight of the final sixth mixture of wine tail, ...
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Abstract
The invention relates to the field of manufacturing food, in particular relates to a brewing method of chestnut wine. The brewing method comprises the steps of: mixing the steamed chestnut powder with the vinasse of the equal volume, adding the yeast the weight of which is 5-7% of chestnut powder; covering the mixture of chestnut powder, the vinasse and yeast with the vinasse of the same volume as that of the mixture, and performing primary cultivation within preset time; adding esterified red yeast and white spirit complex enzyme into the primary cultivated chestnut powder, performing secondary cultivation within a preset time; placing the secondarily cultivated chestnut powder into a leavening pool for leavening for at least thirty days; distilling the leavened chestnut powder to produce base wine. Compared with the prior art, with the brewing method for the chestnut wine, the usage amount of the chestnuts is half of that of the chestnuts in the prior art when the volume of the leavened content is equal, while the yield of the wine is doubled compared with the prior art, more starch in the chestnuts can be further converted into ethanol so as to reduce the waste of the starch.
Description
technical field [0001] The invention relates to the field of food production, in particular to a method for brewing chestnut wine. Background technique [0002] At present, many of the existing chestnut wines are blended with chestnut essence, sweeteners, and alcohol, which is not conducive to human health. Some manufacturers use small koji, bran koji, etc. when brewing chestnut wine. The quality is poor, and they directly use Daqu low yield. A very small part of chestnut wine is made by crushing chestnuts, mixing them with koji, and then cultivating, fermenting, and distilling them. When the existing chestnut wine is brewed, the amount of distiller's yeast is large, and the nutrient consumption greatly reduces the yield of the wine; and because the microorganisms involved in the fermentation require different culture temperatures and time, the aroma of the chestnut wine obtained by this brewing method is insufficient. low quality. Contents of the invention [0003] The...
Claims
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Application Information
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